Delicious Eggplant Parmesan Recipe
The best eggplant parmesan recipe that is created with beginners in mind. This eggplant parmesan recipe is meant to be easy-to-follow and understand.
Equipment
- Large skillet or frying pan
- Three shallow bowls (for flour, eggs, and breadcrumbs)
- 9x13 inch baking dish
- Saucepan
- Knife and cutting board
- Cheese grater
- Spatula or tongs
Ingredients
For the Eggplant:
- 2 medium-sized eggplants
- 1 tablespoon salt for draining eggplants
- 1 cup all-purpose flour
- 3 large eggs beaten
- 1 ½ cups breadcrumbs preferably Italian seasoned
- 1 ½ cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- ½ cup olive oil for frying
- Fresh basil leaves optional, for garnish
For the Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 teaspoon sugar optional, to balance acidity
Instructions
Prepare the Eggplant:
- Wash and slice the eggplants into ¼-inch thick rounds.
- Lay the slices on paper towels and sprinkle both sides with salt. Let them sit for 30 minutes to draw out moisture.
- After 30 minutes, pat the slices dry with paper towels to remove excess salt and moisture.
Bread the Eggplant:
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and half of the grated Parmesan cheese.
- Dredge each eggplant slice first in flour, then in the beaten eggs, and finally in the breadcrumb mixture, pressing gently to adhere.
Fry the Eggplant:
- Heat olive oil in a large skillet over medium heat.
- Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side.
- Transfer the fried slices to a paper towel-lined baking sheet to drain excess oil.
Make the Marinara Sauce:
- In a saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the crushed tomatoes, oregano, basil, salt, pepper, and sugar (if using). Simmer for 15-20 minutes, stirring occasionally.
Assemble the Dish:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
- Layer the fried eggplant slices over the sauce.
- Sprinkle a layer of mozzarella cheese and grated Parmesan over the eggplant.
- Repeat the layers (sauce, eggplant, cheese) until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.
Bake:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Serve:
- Let the Eggplant Parmesan rest for 10 minutes before serving.
- Garnish with fresh basil leaves if desired, and serve hot.
Nutrition
Calories: 350kcal
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